ArchieVenezuela (January 1, 1970 at 12:59 am)

My crumb was awful :(. It seemed like gum... why?. Many big holes but a really disgusting crumb and taste. why? :(

pucrob (January 1, 1970 at 12:59 am)

I made this twice already and getting ready to make my third loaf after being a big hit at Christmas. I made 1 1/2 times it using 4 1/2 c flour, 2 1/4 water, 1 tbs salt, 1 tsp regular yeast. I use cornmeal for the second rise, then dump it in a enamel coated cast iron pot for 45 mins.

historygradstu (January 1, 1970 at 12:59 am)

Perfect ! It works fantastic! I actually use a 6qt oven safe corningware for the oven pot.I have actually used quick rise yeast...about 1/2 teaspoon with the rest of the ingredients the same...olny let it rise for 3-4 hours and produced almost the same results! But the best method is let it rise like they say...12-24 hours! Its fool proof! THANKS AGAIN!

shupsun77 (January 1, 1970 at 12:59 am)

ummmm no lol

repo1911 (January 1, 1970 at 12:59 am)

Jim Lahey? Does he moonlight as a trailer park supervisor?

magdalen23 (January 1, 1970 at 12:59 am)

well, too bad this bread is SO good. and for those of us w/ disabilities? some of us can't knead bread. guess we're useless to society. but now we will make bread anyway, redeeming ourselves as productive members of the baking culture.

shupsun77 (January 1, 1970 at 12:59 am)

u can make it with regular yeast, just the portion will obviously be different. i believe the conversion is that instant yeast(like used in this recipe is 33% less than fresh compressed yeast. so you would go backwards, u need the weight of instant yeast in this recipe, increase that by 33% and thats ur amount.

shupsun77 (January 1, 1970 at 12:59 am)

the olive oil in the bowl is just there to make it easier for the dough to come out without tearing it....when using the no knead technique, u want to touch the dough as little as possible. putting the oil in the bowl will keep u from having to pull the dough out of the bowl.

pewmanfustudios (January 1, 1970 at 12:59 am)

You can use a sheet pan but it might be better to use something a little heavier. Also putting a pan of hot water in the oven rack below your bread will produce a nice crust.

GorgeousBeauty1 (January 1, 1970 at 12:59 am)

Gosh what kind of Bread is that.. lots of Holes, you have to release the Gas or air of the dough so that you have a good result of bread.. thats wrong... Go back to School,lol